Celeriac Remoulade by Laurent Mariotte

Ingredients

6 servings

• 1 celeriac
• 1 lemons
• 1 tart apple, type Reine des reinettes
• 2 eggs
• 1 egg yolk
• 1 tablespoon mustard
• 25 cl sunflower oil
• 1 tablespoon white wine vinegar
• salt and pepper

Steps

1. 1

   Peel the celeriac and grate it into thin sticks using a mandoline.

2. 2

   Let the celeriac release its water with a little salt and lemon juice.

3. 3

   Boil the two eggs in a pot of boiling water for 9 minutes.

4. 4

   Run them under cold water, peel them, and separate the yolks from the whites.

5. 5

   Mash the egg yolks in a bowl into a paste, add the raw egg yolk.

6. 6

   Incorporate the mustard and oil as if making a mayonnaise. Finish with the vinegar. Season with salt and pepper.

7. 7

   Mix the celeriac with the sauce and set aside in the refrigerator for 30 minutes before serving.

8. 8

   Peel and cut the apple into sticks at the last minute, place on top of the remoulade. Serve.